Ingredients
Scale
- 1 large eggplant, cut into 1-inch cubes
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 2 tablespoons brown sugar
- 2 tablespoons honey
- 4 cloves garlic, minced
- 1 tablespoon sesame oil
- 1 teaspoon cornstarch
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Step 1: Heat sesame oil in a large skillet or wok over medium-high heat. Add eggplant cubes and cook, stirring occasionally, until tender and slightly browned, about 8-10 minutes.
- Step 2: In a small bowl, whisk together soy sauce, rice vinegar, brown sugar, honey, minced garlic, and red pepper flakes (if using).
- Step 3: Pour the sauce over the eggplant in the skillet. Bring to a simmer, then reduce heat to medium-low.
- Step 4: In a separate small bowl, whisk together cornstarch with 1 tablespoon of water until smooth. Add this slurry to the eggplant and sauce mixture.
- Step 5: Stir constantly until the sauce has thickened, about 1-2 minutes. Serve hot over rice or noodles.
Notes
- Store leftover Sticky Garlic Eggplant in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a microwave or skillet to avoid drying out the eggplant and sauce.
- Serve this vibrant dish alongside fluffy jasmine rice and a sprinkle of toasted sesame seeds for extra crunch.
- For a deeper garlic flavor, lightly toast the minced garlic in the sesame oil before adding the eggplant.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American